Tag Archives: cookie

Choc chip, Coconut & Salted Caramel Cookies

It’s been a minute since my last post, but I’m sure you’ve been feeling it too, this manic time of year, as we try to wrap everything up before year-end, really squeeze in as much as possible so we can have some sort of stress-free holiday 🙂

Nonetheless, I’ve still been baking, more cookies than anything else, because as you may know, my passion project has kicked off and I now finally bake to sell, with a strong focus on my popular American-style cookies.

With that said, I’ve been experimenting in the land of cookies and this was just…mind blowing! OK, close your eyes and imagine this…biting into a chewy cookie and with every bite, there are chunks of chocolate and coconut and a salty-sweet surprise – salted caramel! Yum, I know! Give it a go, I promise you’ll just LOVE it!

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Chocolate Sablé Cookies

I know, I know…another cookie recipe??! It’s quite evident that my cookie jar has been overflowing this past two weeks with all the cookies I’ve been making, which includes a New York style choc chip cookie which I’ll share soon.

Sablé cookies are basically French shortbread cookies and sablé in English means sand, which you’ll completely understand when you make these cookies as the texture of the dough is sand and soil-like. Sounds strange but I promise you these cookies are one of the best you’ll ever have and are chocolate dreams with a magical texture! Have patience with these cookies as well, especially because the texture is so different, you don’t want to over-mix them as they’ll be tough, just enjoy the process and trust me it’ll all be worth while. On that note, I’m going to dig into yet another and leave you with the recipe…

Ingredients:

  • 275g plain flour
  • 40g cocoa powder
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon sea salt
  • 200g unsalted butter, diced (room temperature)
  • 50g caster sugar
  • 200g light brown sugar
  • 1/2 teaspoon vanilla extract OR 1 teaspoon vanilla essence
  • 175g good quality chocolate (to your preference – i.e. dark or milk), finely chopped

Method: 

  1. Sift the flour, cocoa powder and bicarb into a bowl and add the sea salt, then stir together and set aside.

  2. Using an electric mixer, put the butter in the mixing bowl and beat until fluffy and light. Add the sugars and vanilla and beat together for approximately 2 minutes until smooth.

  3. Add the dry ingredients to the bowl and mix until you have a mixture that looks sandy then add the chocolate and mix to combine. The dough should then look like soil; it should not have formed into one large ball of dough. This is the key to getting the correct sable cookie texture. NB: if you mix for too long the biscuits will be tough.

  4. Tip out the mixture onto a work surface and gently press together to form a uniform dough. Divide the dough into two halves and roll into two logs, 4cm thick.

  5. Wrap the dough in cling-wrap and place them in the fridge, allowing to chill for 3 hours.

  6. Preheat the oven to 180C (160C fan oven) and line baking trays with baking paper or a silpat. Remove the dough from the fridge and using a thin, sharp knife, cut into rounds about 1cm thick. Place the cookies onto the baking trays and bake for 10–12 minutes until set around the outside but still soft in the center. If you dare, because they’ll be quite hot straight out the oven of course but I definitely recommend snatching one straight out the oven – it is a melt-in-your-mouth chocolate dream.

  7. Leave the cookies to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.

  8. Once cool, leave as is or decorate according to your preference. The cookies will keep for up to one week stored in an airtight container.

  9. Enjoy!!!

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Chocolate Crinkle Cookies

Looking for an easy, somewhat different chocolate cookie? These chocolate crinkle cookies definitely the answer, especially because the ingredients would most probably already be in your pantry – that’s if you, like me, are always stocked up with chocolate 🙂

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Chocolate Nutella Cookies

Has it been a month? Two months? No….it’s been forever since my last post! It’s not that I haven’t been baking…there just hasn’t been time for me to whip out my creative hat and try a new recipe. This year has also just been a rollercoaster, as I’m sure it’s been for most of you, leaving us exasperated, thinking “where has half this year gone”. I can’t believe it’s June already, well despite the freezingly cold winter we seem to be having in the lovely Cape, I absolutely love June! The kid in me, as anyone would know, is still very much a part and alive within me, which makes it pretty easy for you to understand that I still get excited about my birthday…which is on 13 June…just putting it out there 🙂 cough, cough…hint, hint…

Last weekend I attended a Lindt Macaroon Workshop with my mother at the Lindt Chocolate Studio in old Cape Quarter and oh…my…golly…miss molly was it amazing! Chef Dimo Simatos demonstrated both the hot and cold method of making the absolutely mouth-watering macaroons along with quite a few filling variations from delectable ganaches to lemon curd.

It was definitely the workshop that ignited my longing to get back into the kitchen and whip up something chocolatey and delicious 🙂 With that stroke of inspiration, I made my first batch of Chocolate Nutella Cookies – which is basically two chocolate biscuits sandwiched with a generous layer of Nutella.

Enjoy!

xxx

Ingredients:

– 250g butter

– 250g castor sugar

– 5ml vanilla essence

– 3 eggs

– 500g cake flour

– 50g cocoa powder

– Probably a jar, if you really want to be generous 🙂

Method:

1. Pre-heat the oven to 170 degrees and either grease your baking trays or line them with baking paper.

2. Cream the butter, castor sugar and vanilla essence until light.

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3. Add the eggs one at a time, beating after each.

4. Sift the cake flour and cocoa powder into the butter mixture. Mix this until combined, be careful to not over mix.

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5. Wrap the dough in clingwrap and refrigerate for at least one hour.

6. Roll the dough out on a lightly floured surface and cut into desired shapes.

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7. Place onto the baking trays and refrigerate again for 10 minutes before baking for 15 minutes in the pre-heated oven.

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8. Remove from the oven and cool down slightly before transferring to cooling racks. Allow the cookies to cool down completely before sandwiches the biscuits with Nutella.

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Oreo Stuffed Chocolate Chip Cookie

One of my many baking missions is to find the perfect choc chip cookie recipe. There are countless methods and takes on this “classic biscuit” leaving you with endless options, depending on your preference. They vary from crunchy to chewy and from sweet to salty. For me personally, as long as the choc chips are delicious and not “baking chocolate” I am satisfied 🙂 For this reason I always use chopped up Cadbury dairy milk when a recipe calls for some choc chips as it tastes divine and you’re able to decide their size. Continue reading

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